Foie Gras Cream Puffs with Black Truffle
D'Artagnan chef bio | Yield: about 12
Here's the perfect special occasion recipe - choux pastry filled with foie gras mousse and black truffles. These impressive cream puffs are head-turners!
- 4 tablespoons unsalted butter
- ½ cup water
- Pinch of salt
- ½ cup all-purpose flour
- 2 eggs
- Sel Gris or Maldon salt
- 1 Medallion of Foie Gras with Black Truffles, softened
- Preheat oven to 400 degrees F and line a baking sheet with a silicon mat or parchment paper.
- In a medium saucepan over high heat, add butter, water, and a pinch of salt; bring to a boil. Turn the heat to low and add the flour all at once. Stir constantly with a wooden spoon until the mixture pulls away from the pan and forms a ball, about 1 minute. Remove pan from heat and beat in eggs one at a time, whisking until smooth and glossy. Scoop dough into a pastry bag fitted with a standard coupler, no tip needed. Pipe mounds onto the prepared baking sheet (approx. 1½” dia x 1½“ h) leaving a few inches in between each. With a wet finger, gently smooth the top of each mound and sprinkle with a pinch of Sel Gris.
- Bake until the pastries are golden brown and puffed, about 25-30 minutes. The puffs should sound hollow when tapped. Using a bamboo skewer, poke a small hole in each puff to allow steam to escape. Cool completely.
- While the puffs are cooling, scoop the softened foie gras into a pastry bag fitted with a ¼ inch tip. Poke a hole into the bottom of each choux puff and fill with foie gras. Serve immediately at room temperature or chill until ready to serve.